The soft, creamy texture and sweet taste of roasted garlic is most often attained through oven roasting. You won't find the majority of recipes explaining the stovetop method, but it is possible to achieve the same result by using your stove's burner. The preparation directions are similar -- add a little oil and maybe some seasonings -- with the only difference that you use your stovetop instead. Incorporate some tricks to easily peeling the cloves and within about one hour you can have roasted garlic sitting on your stovetop, ready to spread on bread or add to different recipes.
Step 1
Pull apart the heads of the garlic to expose the papery enclosed cloves. Choose enough garlic heads to make about 1 cup of cloves.
Step 2
Heat a medium-size saucepan filled with water over medium-high heat until the water boils.
Step 3
Drop the individual cloves into the boiling water and allow them to boil for about one minute.
Step 4
Submerge a slotted spoon into the water to remove the cloves. Allow the water to drain off the cloves before emptying the cloves into a bowl.
Step 5
Allow the cloves to cool for a few seconds.
Step 6
Start pulling the papery skin off the clove from one end to the opposite end. Continue peeling pieces of the skin off until the cloves no longer have any skin left on them.
Step 7
Coat the bottom of a medium-size skillet evenly with extra virgin olive oil.
Step 8
Place the skillet on the stovetop with the burner turned to medium heat or higher. The pan should sizzle when you add the garlic.
Step 9
Pour the garlic cloves into the skillet after it heats for a few minutes. Sprinkle a little salt and pepper on the cloves, if you like.
Step 10
Shake the pan every few minutes and especially if you notice the cloves starting to stick to the pan, while the cloves roast.
Step 11
Allow the cloves to cook until they attain a brown, caramelized look on the outside. The cloves should feel tender when you touch them.
Tips and Warnings
- Puree the roasted garlic with a little salt in a blender, adding olive oil if necessary, to achieve a creamy consistency. Store roasted garlic in the refrigerator for up to two weeks. Use the pureed garlic to saute with vegetables or rub on chicken or steak.
Things You'll Need
- Medium-size saucepan
- Slotted spoon
- Bowl
- Medium-size skillet
- Extra virgin olive oil
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